Chicken curry with lime leaf, lemongrass & mango

Chicken curry with lime leaf, lemongrass & mango

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(7 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4
Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal542
  • fat32g
  • saturates19g
  • carbs30g
  • sugars27g
  • fibre2g
  • protein35g
  • salt0.1g
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Ingredients

    For the curry paste

    • 6 lime leaf (2 finely chopped and the centre vein discarded)
      Lime leaf

      Lime leaf

      ly-m leef

      Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

    • 1 thumb-sized red chilli (deseeded if you don't like it too hot)
    • 6 lemongrass stalks, tough outer leaves removed, finely chopped
    • 3cm piece ginger, peeled
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • small pack coriander, stems for the paste, reserve the leaves to serve
    • 2 tbsp soft brown sugar
    • 3 tbsp tamarind purée
      Tamarind

      Tamarind

      tam-ah-rin-d

      A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

    For the curry

    • 2 tsp vegetable oil
    • 400ml can coconut milk
    • 8 boneless, skinless chicken thigh, halved
    • zest and juice 2 limes
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 100g fine green bean
    • 2 small mango, peeled and cut into 3cm pieces
    • cooked jasmine rice, to serve

    Method

    1. Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.

    2. Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.

    3. Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.

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    Comments (5)

    r05h4n's picture

    This was ok but next time I will not add sugar...

    ashleydev's picture
    5

    i did a vegetarian version of this and it was a bit too sweet so i evened out the flavour with a tablespoon of soy sauce and then paired aubergine marinated in a garlic paste with it and it was a perfect compliment! The mango in here is absolutely wonderful! Dinner was served in the sunshine and I cannot think of a better summer dish!

    Mog31's picture
    4

    Just made this and it was lovely - thank you Godd Food for coming up with summery recipes to cheer everyone at this time of year.
    Split the paste/coconut milk sauce into two to make one vegetarian version with chicken style pieces and also found the liquid reduced quite quickly in this one; it was absolutely fine for the chicken version though.

    cshobbs's picture
    4

    Excellent recipe!
    However, I made the following changes:
    - Used breast rather than thighs, so I reduced cooking time a little
    - used 400ml coconut milk for 2 people, to give enough liquid for cooking the chicken

    badzilla's picture
    5

    This is a lovely curry although since the paste is created using ingredients, a little more fiddly than is often the case. I made this just for myself so scaled the main ingredients but stuck to the printed recipe for the paste. I found the sauce reduced VERY quickly so be sure not to fast simmer it. Full review and blog including a photo of my efforts on my website http://badzilla.co.uk/Good-Food--Chicken-Curry-with-Lime-Leaf-Lemongrass...

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